Ingredients:

  • 1/2 cup (1 stick) Unsalted Butter, softened
  • 1 cup Creamy Peanut Butter (Standard style)
  • 1/2 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar, packed
  • 1 large Egg, room temperature
  • 1 teaspoon Pure Vanilla Extract
  • 1 1/2 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 2 tablespoons Extra Granulated Sugar (for coating)

Instructions:

  1. Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set the dry ingredients aside.
  3. In the bowl of a stand mixer, beat the softened butter, creamy peanut butter, granulated sugar, and brown sugar on medium speed until the mixture is lightened in color and texture (about 3–4 minutes).
  4. Beat in the egg and vanilla extract until just combined, scraping down the sides of the bowl.
  5. Reduce the mixer speed to low. Gradually add the whisked dry ingredients to the wet mixture. Mix only until a cohesive dough forms. Do not overmix.
  6. Cover the bowl and chill the dough in the refrigerator for a minimum of 30 minutes. This is a crucial step to prevent excessive spreading.
  7. Use a 1.5-inch cookie scoop to portion the chilled dough. Roll each portion into a smooth ball. Roll the balls lightly in the extra granulated sugar reserved for coating.
  8. Place the dough balls onto the prepared baking sheets, leaving about 2 inches between them. Using a dinner fork, gently flatten each ball by making a cross-hatch pattern (pressing down once, rotating 90 degrees, and pressing again).
  9. Bake one sheet at a time for 10–12 minutes. The edges should be set and lightly golden brown, but the centers should still look soft when removed from the oven.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them carefully to a wire rack to cool completely.